Day 1 Quick Chicken and DumplingsBuzzin' BeansApplesauceLeaf-Rubbing
Place Mats Place leaves under place-mat-size paper, then rub the flat side of a crayon over paper and leaves.

Day 2 Corn DogsCurly fries with ketchupDill pickle spearsFlavored gelatinIt’s a Picnic
Toss the fries in a paper bag, wrap the dogs, grab prepackaged gelatins and you’re on your way to an outdoor fun
meal!

Day 6 Microwave Ravioli CasseroleFruity Tossed SaladFrench breadBrownie
Cupcakes with Peanut Butter FrostingOrchard Fun Plan a day to visit a fruit orchard. Orchards can provide great lessons
on measurements, such as pecks and bushels!

Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.

2 cups Original Bisquick® mix

1 cup milk

2 eggs

1 cup fresh or frozen (thawed) blueberries

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil
or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

2. Heat broth, carrots, celery, onion and bouillon granules to boiling in Dutch oven; reduce heat to low. Cover and simmer
about 15 minutes or until carrots are tender.

3. Stir in noodles and chicken. Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes or until noodles
are tender. Sprinkle with parsley.

Chicken and Broth

3 to 3 pounds cut-up broiler-fryer chicken

4 1/2 cups cold water

1 teaspoon salt

1/2 teaspoon pepper

1 medium celery stalk (with leaves), cut-up

1 carrot, cut up

1 small onion, cut up

1 parsley sprig

1. Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in Dutch oven or stock pot. Add remaining
ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of
chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from broth. Cool chicken about 10 minutes
or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and
bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use immediately, or cover and refrigerate broth
and chicken in separate containers up to 24 hours or freeze for future use.

Peanutty Apple Sandwiches

Peanutty Apple Sandwiches

Whether for lunch or an after-school snack, these tasty sandwiches are so simple that your kids can help you make them.

3/4 cup crunchy peanut butter

1/4 cup apricot preserves

1/2 teaspoon ground mustard

8 slices raisin bread

2 medium unpeeled or peeled eating apples, thinly sliced

Lettuce leaf

1. Stir together peanut butter, preserves and mustard; spread on 1 side of 4 slices bread.

2. Place apple slices on peanut butter mixture; top with lettuce leaves and remaining 4 slices bread. Cut sandwiches in
half or fourths if desired.

Microwave Ravioli Casserole

Microwave Ravioli Casserole

Quick! This four-ingredient Italian main dish goes together in under 20 minutes. Add some steamed broccoli and a loaf of
garlic bread, and dinner is on the table in no time.

1 pound lean ground beef

1 small onion, chopped (1/4 cup)

2 cans (15 ounces each) beef ravioli

1 cup shredded mozzarella or Cheddar cheese (4 ounces)

1. Crumble beef into 2-quart microwavable casserole. Add onion. Cover loosely and microwave on High 5 to 6 minutes, stirring
after 3 minutes, until beef is no longer pink; drain.

2. Stir in ravioli. Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese.
Cover and let stand until cheese is melted.

Brownie Cupcakes With Peanut Butter Frosting

Brownie Cupcakes with Peanut Butter Frosting

Enjoy the classic combo of peanut butter and chocolate with these quick-fix brownie cupcakes!